Sweet potato & beef sliders

For our juicy mini burgers we've swapped a regular bread bun for sweet potato, to give you a vitamin C & beta-carotene boost. Taken from our partners at Mindful Chef

Sweet potato & beef sliders
Prep time
Cook time


120g cherry tomatoes

1/2 lime

1 avocado

1 red onion

1 tbsp balsamic vinegar

1 tbsp oil

2 garlic cloves

2 x 150g beef mince

300g sweet potato

40g baby spinach


  1. Preheat the oven to 200°C / gas mark 6. Leave the skin on the sweet potato and cut widthways into 12 thin slices (you will need 6 slices per person). Thinly slice the onion and crush or finely chop the garlic.

  2. Place the sweet potato on a baking tray and lay out the slices, drizzle with 1 tsp oil. Place in the oven for 20-25 mins, turning halfway through.

  3. Meanwhile in a bowl, combine the beef mince, garlic and a pinch of sea salt and black pepper. Then form into 6 burgers.

  4. Heat a large pan with 1 tsp oil over a medium-high heat, add the beef burgers and cook for 5 mins each side or until cooked through.

  5. Meanwhile heat 1 tsp oil in a separate frying pan and cook the onion for 7 mins until softened and turning golden.

  6. Peel and de-stone the avocado. In a small bowl, mash the avocado and the juice from half of the lime, add a pinch of sea salt and black pepper. Slice the cherry tomatoes into quarters, add to a separate bowl with the baby spinach and the balsamic vinegar and stir well.

  7. Assemble each slider on two warm plates; top a sweet potato slice with a burger, avocado, onions and then add another sweet potato slice. Serve alongside the baby spinach and cherry tomato salad.

Read more at Mindful Chef

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.